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1. NEWS CLIPPING NO PEEK CHICKEN RECIPE HOW TO
2. NEWS CLIPPING NO PEEK CHICKEN RECIPE PROFESSIONAL

One serving is 375 ml (1 1/2 cups) without toppings Serve with your choice of topping: Thinly sliced green onions, chopped fresh cilantro, plain yogurt, shredded Canadian old cheddar cheese. Add pureed and whole beans, tomatoes, corn, water and chipotle pepper to the pot, bring to a boil, cover, reduce heat to medium and simmer uncovered for 20 to 30 minutes or until carrots are tender, stirring occasionally. Puree 250 ml (1 cup) of the beans in a food processor or mash well with a potato masher. Stir in chili powder, paprika, oregano and cumin saute for 1 minute or until fragrant. Heat a large pot over medium heat add oil, garlic, onion, red pepper and carrots and saute for 10 minutes or until onion is softened and slightly browned. Spoon 15-ml (1-tbsp) portions on a parchment-lined baking sheet and freeze until firm transfer to an airtight container and freeze.ġ0 ml (2 tsp) canola oil 3 cloves garlic, minced 1 large onion, chopped 1 red pepper, chopped 2 carrots, scrubbed well and diced 30 ml (2 tbsp) chili powder 15 ml (1 tbsp) paprika 5 ml (1 tsp) dried oregano 5 ml (1 tsp) ground cumin 2 cans (540 ml/19 oz) black beans, well rinsed and drained, divided 1 can (796 ml/28 oz) crushed tomatoes 375 ml (1 1/2 cups) fresh or frozen corn (no need to thaw) 125 ml (1/2 cup) water 30 ml (2 tbsp) pureed canned chipotle pepper with adobo sauceġ. To freeze, puree the entire can of chipotles with adobo sauce until smooth. Canned chipotle peppers in adobo sauce can be found in the Mexican section of most grocery stores. Freeze leftovers for up to three months so it’s ready for a lunch or busy weeknight dinner option. When reheating, add more water if you like and thin to desired consistency.

Tempt your family by setting out small bowls of any of the toppings suggested below and let everyone create their own signature bowl of chili.

NEWS CLIPPING NO PEEK CHICKEN RECIPE PROFESSIONAL

This version, created by professional home economist Teresa Makarewicz, is delicious served over cooked barley or spooned over a baked or microwaved sweet potato.

NEWS CLIPPING NO PEEK CHICKEN RECIPE HOW TO

“Homegrown” also includes tips on the shelf life of basic dried goods, serving sizes, food safety and how to store eggs, wasting less fresh produce, and shopping at farmers markets.Ī nutritional breakdown has been provided in each recipe, including carbohydrate content that adheres to the standards of the Canadian Diabetes Association.ĬHIPOTLE BLACK BEAN CHILI Chili is pure comfort food and so easy to prepare. “One of my favourite ways to read a cookbook is to read people’s stories and I thought this would be a great way for people to connect with our members who created the recipes, because they’re from different parts of the country as well,” says Smith, whose wit as an alumnus of the Second City comedy troupe helped keep the book’s tone upbeat. For instance, a member who grew up in Saskatchewan might present a dessert incorporating saskatoon berries.Ĭontributors’ stories, inspiration and sometimes photos were included. To give the book a national slant, members who had a connection with another province were encouraged to offer a recipe from that region. Her main criterion: “If we don’t grow it, raise it or make it here, I don’t want it to be in the book.” She sent an email to professional home economists and students in the provincial association seeking quintessentially Canadian recipes. This advertisement has not loaded yet, but your article continues below. Smith’s latest cookbook, her seventh, is the second she’s co-authored with the Ontario Home Economics Association after “The Vegetarian’s Complete Quinoa Cookbook.” “I think that people understand the positiveness of choosing local, but I think we still think of local as being within a certain area around us, where I’m saying local is Canada.”

She buys local artisanal cheeses, drinks Ontario wines and Canadian beers, and reminds people that they’ll also save money by eating seasonally.Ĭhoosing a Canadian product over an import can be less expensive and supports this country’s economy and producers, she says. She eats fresh fruits and vegetables in the warm months and the frozen equivalent in fall and winter. The Toronto-based Smith plans her own menus around what’s available locally, including from her garden. She offers 160 recipes in her new cookbook, “ Homegrown: Celebrating the Canadian Foods We Grow, Raise and Produce” (Whitecap), which pays tribute to such local ingredients as grains, barley, lentils, quinoa, flaxseed, duck, pork, mussels, lobster, mustard seed and maple and birch syrup.